This creamy Cajun chicken pasta features seasoned chicken thighs and mafaldine pasta in a savory cream sauce with sautéed peppers, onions, and fresh spinach. The smoked paprika and Cajun spices deliver bold, restaurant-quality flavor in under 30 minutes.
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In a mixing bowl, combine the cubed chicken thighs with avocado oil, smoked paprika, rosemary, Cajun seasoning, garlic powder, onion powder, and salt. Mix until the chicken is evenly coated.
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for about 15 minutes, stirring occasionally, until cooked through and the internal temperature reaches 165°F.
Remove the cooked chicken from the skillet and set aside.
In the same skillet, add the chopped peppers and onions. Sauté for 3-4 minutes until they begin to soften.
Stir in the tomato paste and cook for one minute until fragrant.
Pour in the half & half, then add the second round of seasonings: Cajun seasoning, onion powder, garlic powder, smoked paprika, and salt. Stir to combine.
Bring the sauce to a simmer and allow it to thicken slightly. Stir in the grated Parmesan cheese until it melts into the sauce.
Return the cooked chicken to the skillet.
Add the baby spinach and stir until it has wilted completely into the sauce.
Meanwhile, cook the mafaldine pasta in a large pot of salted boiling water according to package directions until al dente.
Drain the cooked pasta and add it directly to the skillet with the sauce.
Toss everything together until the pasta is fully coated in the creamy sauce.
Garnish with fresh chopped parsley and serve immediately.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat with a splash of cream or pasta water to restore sauce consistency.
Yes, but thighs stay more moist and tender. If using breasts, cube them smaller and reduce cooking time by 2–3 minutes to avoid drying out.
Fettuccine, pappardelle, or rigatoni work well. Avoid thin pasta (spaghetti) as it won't hold the thick cream sauce as effectively.
Cook the chicken and sauce up to 2 days ahead; store in an airtight container. Reheat gently on the stovetop, cook pasta fresh, then combine before serving.
Start with 1 tbsp Cajun seasoning, then taste and add more. You can also reduce smoked paprika to 1.5 tsp if you prefer milder heat.
Heavy cream is the base of this sauce. If you have half-and-half or whole milk on hand, use it, but the sauce will be thinner; reduce heat and simmer longer.
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